“The beauty of this dish is each component can be prepared the day before or earlier in the day. Ideally, the yoghurt needs 6-8 hours to ‘hang’. The soft-boiled eggs can be peeled and stored in the fridge” - Sam Smith, Porch and Parlour, Sydney.

Dive into this childhood breakfast classic reimagined for a sophisticated brunch.

This poached egg, chorizo, and white beans dish will be the reason why you wake up for breakfast. And the whipped ricotta will be the reason you make it again, and again.

"I love the savoury side to Middle Eastern breakfasts the most. It makes me feel good; it’s my soul food.” – Tom Walton

Zhoug is a spicy Middle Eastern sauce. You can prepare the zhoug, eggplant and even cook the lentils ahead of time with this stress-free meal.

“Think of your rosti as a base for embellishment. I’ve added poached eggs and spinach here, but get creative and serve it with whatever you’ve got," says Jamie Oliver.

Darren Robertsons fried eggs are an easy way to impress at brunch.

“Life’s easier if you make the split pea dhal a day or two ahead. As a bonus, the flavours deepen when they get to know one another a little. To serve, bring to the boil and brighten the flavour with a squeeze of lime” - Emma Knowles, Ruby's Diner, Sydney.

“I love to serve this dish with warm flatbread scattered with za’atar and drizzled with olive oil," says Hayden Quinn.

A gourmet fry-up that will keep you going all morning.

Use the freshest eggs possible for best poached egg results.

"Oats are essentially rolled grains, so the idea of savoury porridge isn't so odd. This recipe is incredibly wholesome and moreish." – Samantha Parish

“While writing this cookbook I quizzed my Swedish friends and family for their favourite Swedish foods. This recipe was one I loved for its simplicity and comfort” - Rachael Khoo. This recipe is from an edited extract from The Little Swedish Kitchen by Rachel Khoo with photography by David Loftus (Michael Joseph, $49.99).

Great for breakfast, just as good for lunch or dinner. Any time of the day is good for this recipe.

If you love shakshuka or huevos rancheros, then this Turkish dish of softly scrambled egg (menemen) is going to be your new favourite. It’s a one-pan dish, as you crack the eggs straight into the pan. Look out for Aleppo chilli flakes – known in Turkey as pul biber – for an authentic touch. Serve with toast and a handful of parsley leaves. Enjoy with a fresh mint tea, says Melissa. This is an edited extract from Eat Happy by Melissa Hemsley (Ebury Press, RRP $49.99). Copyright © Melissa Hemsley. Photography by Issy Croker.